OH HAY.

No posts depuis longtemps, je suis desolée. I’ve been too adventurous with my cooking to warrant a point less post about how to make toast or something like that, so apologies. France has been incredible so far, really exceeding my expectations. I know France well, I’ve been to France every year of my life, but living here is a lot different. It’s very cool.

The food is good, we’ve been out a few times, mostly to the same burger restaurant. It’s not easy being a vegetarian AND a student in Montpellier, there are restaurants which aren’t French, of course, but most are French. And the French don’t do vegetarian. We’ve got pizza, and like I said there’s this amazing burger restaurant that we can’t get enough of. Just thinking about it now…I’m gonna have to go back. I wont drone on about restaurants that you can’t visit, but hey, if you want advice come to me.

These buns came about by accident. I was helping my house make pizza dough, and she had lots of YOW (yeast oil water) mixture left. She suggested that we make some sort of bread so as not to make the yeast, and this is what I came up with? It’s basically BIG DOUGH BALLS. They taste Italian and bready and are darn good with some butter, and maybe something more exciting…

Ingredients

-250ml warm water

-1/2 sachet of yeast

-2 tbsp oil

-2 cups of flour

-salt and pepper

-Parmesan (optional)

Method

-Mix together the water, yeast and oil, and leave to sit for a couple o’ minutes.

-In a bowl, start to mix the YOW mixture in with the flour and a tsp of salt, using a fork. When the fork becomes redundant, use your hands to knead the mixture. Knead for 5 minutes, the dough should be silky and slightly sticky. If it’s too sticky, add some water.

-Leave to rise for 1-2 hours in a warm place. While that’s happening, pre-heat oven to gas mark 6, grease a 6 case muffin tin.

-After the dough has risen, punch it down, knead a bit more and separate equally into 6 balls, placing each one in a case.

-Top with salt crystals, pepper and some parmesan and bake in the oven for 40 minutes or until when you tap the base of the buns, they sound hollow.

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Filed under Bread, Pastries and Pizza

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